This basic braised pork shoulder recipe is a great foundation for all sorts of meals. Try it in our creamy cavatelli pasta (see Associated Recipes), stuffed into a sandwich with provolone and peppers or on top of a pizza.
Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.
Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.
Using 2 forks, shred the pork. Serve with the sauce, if desired.
257 calories;15 g fat(5 g sat); 1 g fiber; 5 g carbohydrates; 20 g protein; 10 mcg folate; 69 mg cholesterol; 2 g sugars; 0 g added sugars; 1,453 IU vitamin A; 3 mg vitamin C; 39 mg calcium; 2 mg iron; 347 mg sodium; 432 mg potassium
Vitamin A (29% daily value)
Carbohydrate Servings: ½
Exchanges: 2½ medium-fat protein, 1 vegetable, ½ fat